Do you ever flip through a cookbook and a recipe catches your eye but wonder how to turn what looks like an appetizer into a full hearty meal for your family?
These sweet potato cakes with preserved lemon yogurt sauce are allergy friendly with dairy free, soy free and gluten free options.
Continue reading “Sweet Potato Cakes with Preserved Lemon Yogurt Sauce”
This Pumpkin Chocolate Chunk loaf is easy to whip up and can be made with fresh or canned pumpkin. It’s nut free and can be made dairy free. Continue reading “Pumpkin Chocolate Chunk Loaf”
This Fig Almond Cake is one of my favorite ways to enjoy seasonal figs. This cake is made with a combination of spelt and almond flours. It is lightly sweetened with organic cane sugar, honey, cinnamon and cardamom. Continue reading “Fig Almond Cake”